Dolmadakia (Stuffed Grape Leaves)

Name: Dolmadakia (Stuffed Grape Leaves)
Yield: About 90 dolmadakia
Ingredients: 12 –14 oz grape leaves (350–400 grams); 2 onions, finely chopped; 1 cup olive oil (240 ml); 1 bunch dill; 1 bunch parsley; 2 cups Carolina rice (about 14 oz or 400 grams); 1/2 cup lemon juice (120 ml); 3.5 oz pine nuts (100 grams); Salt and pepper; 3 egg yolks; 2 heaping tablespoons cornstarch; 1 vegetable bouillon cube; 1 tablespoon margarine or butter; Juice of 1 lemon

matenia @cook_8457181

Dolmadakia (Stuffed Grape Leaves)

matenia @cook_8457181

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Ingredients

About 90 dolmadakia

12–14 oz grape leaves (350–400 grams)
2onions, finely chopped
1 cupolive oil (240 ml)
1 bunchdill
1 bunchparsley
2 cupsCarolina rice (about 14 oz or 400 grams)
1/2 cuplemon juice (120 ml)
3.5 ozpine nuts (100 grams)
Salt and pepper
Avgolemono (Egg-Lemon Sauce)
3egg yolks
2heaping tablespoons cornstarch
1vegetable bouillon cube
1 tablespoonmargarine or butter
Juice of 1 lemon

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Steps

1

Sauté the two onions in 1 cup olive oil.
2

Add the finely chopped parsley and dill.
3

Add the rice, 2 cups water (480 ml), pine nuts, salt, and pepper.
4

Let it simmer, then add 1/2 cup lemon juice at the end.
5

Roll the dolmadakia and simmer them with 2 1/2 cups water (600 ml) and 1/2 cup olive oil (120 ml).
6

For the avgolemono, bring 2 cups water (480 ml) to a boil with the vegetable bouillon cube.
7

Meanwhile, mix the cornstarch with the egg yolks and 1/2 cup water (120 ml).
8

Pour the mixture into the boiling water, whisking well.
9

Once thickened, add the margarine or butter and the juice of 1 lemon.